Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Flavia Gasperi, Paola Vitaglione
Topics & Concepts
Maillard reactionBrowningChemistryLipid oxidationFood scienceHydrolysisLactoseSkimmed milkOrganic chemistryChromatographyBiochemistryAntioxidantProtein Hydrolysis and Bioactive PeptidesConsumer Attitudes and Food LabelingDigestive system and related health